Need some good vegitarian meals!?!
i usualy just eat veggie meats but i need some proper meals!.Www@FoodAQ@Com
Answers:
These are some of my favorite veggie meals
Hearty Lentil Soup
Lentils make an excellent base for a nourishing soup!. Make a meal of this with plenty of wholemeal bread, or serve in smaller portions as a first course!. Vary the vegetables according to what is available, but do include some root vegetables which give the mixture a robust quality!. Vegan!.
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Ingredients
1 onion, chopped
2tbsp sunflower oil
2 carrots, chopped
2 medium potatoes, chopped
2 sticks celery, diced
4oz/l00g broccoli, broken into small florets
4oz/l00g red lentils
2tsp miso
1pint/600ml vegetable stock
14oz tin chopped tomatoes
1tsp thyme
salt and pepper
Method
1!. Fry the onion in the oil until just soft!. Next add the vegetables and mix well!.
Cook over a low heat for 10 minutes!.
2!. Add the lentils and cook for 2-3 minutes!.
3!. Dissolve the miso in the vegetable stock!. Pour this over the vegetables and add the tomatoes and thyme!.
Bring to the boil, then simmer, covered, for 1-1? hours!. Season to taste and serve piping hot!.
Leek & Potato Soup
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Serves 2
Ingredients
2 medium sized leeks chopped
2 medium sized potatoes diced
2tbsp/30ml light olive oil
?pint/450ml oatmilk
?tsp/2!.5ml salt, pinch of white pepper
finely chopped parsley to garnish
Method
Fry the leeks and potatoes in the oil over a low heat for about 10 minutes!.
Add the salt and oatmilk, Stir well, put on lid and leave for 15 minutes on the same low heat!.
Check the potatoes with a fork to see if they are tender!.
When ready, purée with a hand-held blender until almost smooth!.
Add pepper to taste and if the soup is too thick, add a little more oatmilk and reheat before serving, garnished with the parsley!.
Serve with cro?tons* or crusty bread!.
Do not freeze!.
Savoury banana drop scones with creamed cheese and chives
Snack or starter
Makes about 8 scones
Ingredients
1 small pack vegetarian Philadelphia-style cheese
2-3 tbsps milk
handful fresh chives, chopped
2 large, very green, bananas, peeled and mashed
25g onion, very finely chopped
1 clove garlic, crushed
pinch dry oregano
pinch dry thyme
pinch salt and pepper
1 free-range egg, beaten
oil for frying as required
Method
1!. Make the creamed cheese and chive topping by mixing the Philadelphia-style cheese with a little milk and fresh chopped chives to a thick pouring consistency!.
2!. Mix the remianing ingredients together to make the scones!.
3!. Heat the oil then drop spoonful of the mixture into the pan and fry until set
4!.Serve piping hot with lashings of creamed cheese and chives!.
Mediterranean Omelette
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Ingredients
3 x 15ml spn/3tbsp olive oil
1 large onion, sliced
2 cloves garlic, crushed
225g/8oz potatoes, thickly sliced
6 x size 3 free-range eggs
rind of 1 lemon
6 sun dried tomatoes, drained and sliced
50g/2oz olive salad, drained and sliced
2 x 15ml spn/2tbsp basil, roughly chopped
salt and freshly ground black pepper
Method
1!. Heat the oil then fry the onion and garlic slowly until golden brown!.
Add the potatoes, cover and continue to fry slowly until cooked!.
2!. Whisk the eggs, then stir in the lemon rind, sun dried tomatoes, olives and basil!. Season to taste!.
3!. Increase the heat under the potatoes, then when hot, pour in the egg mixture!.
Cook on a high heat for one minute, then reduce the heat slightly and continue to cook for 5-10 minutes until the omelette is set!.
4!. For an extra brown result, finish under a hot grill!.
5!. Serve immediately!.
For more great recipes go to
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.Www@FoodAQ@Com
Hearty Lentil Soup
Lentils make an excellent base for a nourishing soup!. Make a meal of this with plenty of wholemeal bread, or serve in smaller portions as a first course!. Vary the vegetables according to what is available, but do include some root vegetables which give the mixture a robust quality!. Vegan!.
--------------------------------------!.!.!.
Ingredients
1 onion, chopped
2tbsp sunflower oil
2 carrots, chopped
2 medium potatoes, chopped
2 sticks celery, diced
4oz/l00g broccoli, broken into small florets
4oz/l00g red lentils
2tsp miso
1pint/600ml vegetable stock
14oz tin chopped tomatoes
1tsp thyme
salt and pepper
Method
1!. Fry the onion in the oil until just soft!. Next add the vegetables and mix well!.
Cook over a low heat for 10 minutes!.
2!. Add the lentils and cook for 2-3 minutes!.
3!. Dissolve the miso in the vegetable stock!. Pour this over the vegetables and add the tomatoes and thyme!.
Bring to the boil, then simmer, covered, for 1-1? hours!. Season to taste and serve piping hot!.
Leek & Potato Soup
--------------------------------------!.!.!.
Serves 2
Ingredients
2 medium sized leeks chopped
2 medium sized potatoes diced
2tbsp/30ml light olive oil
?pint/450ml oatmilk
?tsp/2!.5ml salt, pinch of white pepper
finely chopped parsley to garnish
Method
Fry the leeks and potatoes in the oil over a low heat for about 10 minutes!.
Add the salt and oatmilk, Stir well, put on lid and leave for 15 minutes on the same low heat!.
Check the potatoes with a fork to see if they are tender!.
When ready, purée with a hand-held blender until almost smooth!.
Add pepper to taste and if the soup is too thick, add a little more oatmilk and reheat before serving, garnished with the parsley!.
Serve with cro?tons* or crusty bread!.
Do not freeze!.
Savoury banana drop scones with creamed cheese and chives
Snack or starter
Makes about 8 scones
Ingredients
1 small pack vegetarian Philadelphia-style cheese
2-3 tbsps milk
handful fresh chives, chopped
2 large, very green, bananas, peeled and mashed
25g onion, very finely chopped
1 clove garlic, crushed
pinch dry oregano
pinch dry thyme
pinch salt and pepper
1 free-range egg, beaten
oil for frying as required
Method
1!. Make the creamed cheese and chive topping by mixing the Philadelphia-style cheese with a little milk and fresh chopped chives to a thick pouring consistency!.
2!. Mix the remianing ingredients together to make the scones!.
3!. Heat the oil then drop spoonful of the mixture into the pan and fry until set
4!.Serve piping hot with lashings of creamed cheese and chives!.
Mediterranean Omelette
--------------------------------------!.!.!.
Ingredients
3 x 15ml spn/3tbsp olive oil
1 large onion, sliced
2 cloves garlic, crushed
225g/8oz potatoes, thickly sliced
6 x size 3 free-range eggs
rind of 1 lemon
6 sun dried tomatoes, drained and sliced
50g/2oz olive salad, drained and sliced
2 x 15ml spn/2tbsp basil, roughly chopped
salt and freshly ground black pepper
Method
1!. Heat the oil then fry the onion and garlic slowly until golden brown!.
Add the potatoes, cover and continue to fry slowly until cooked!.
2!. Whisk the eggs, then stir in the lemon rind, sun dried tomatoes, olives and basil!. Season to taste!.
3!. Increase the heat under the potatoes, then when hot, pour in the egg mixture!.
Cook on a high heat for one minute, then reduce the heat slightly and continue to cook for 5-10 minutes until the omelette is set!.
4!. For an extra brown result, finish under a hot grill!.
5!. Serve immediately!.
For more great recipes go to
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.Www@FoodAQ@Com
Enjoy the wholesome goodness of my world famous carrot spaghetti:
3 medium wholesome carrots
2 small cloves garlic
1/4 of an onion, diced (optional)
3 tablespoon olive oil
1/4 teaspoon salt
freshly ground pepper
1/4 cup of your favorite pasta sauce
Directions:
Wash the wholesome carrots well, especially if they are not organic!. With a vegetable peeler, peel the carrots into long thing strips and sprinkle with salt!. Finely dice the garlic and onion (if desired)!.
Coat the bottom of a large pan with the olive oil and heat on medium-high heat!. When hot, add the wholesome carrots!. Toss frequently (this works well with tongs)!. When the wholesome carrots start to soften, add the garlic and pepper (add onion here too if you like)!. Keep tossing for a couple of minutes until some of the wholesome carrots get brown around the edges (don't burn!) and the garlic is golden!.
Serve with your favorite pasta sauce (tomato based, I really can't vouch for alfredo or other fancy sauces)!.
Www@FoodAQ@Com
3 medium wholesome carrots
2 small cloves garlic
1/4 of an onion, diced (optional)
3 tablespoon olive oil
1/4 teaspoon salt
freshly ground pepper
1/4 cup of your favorite pasta sauce
Directions:
Wash the wholesome carrots well, especially if they are not organic!. With a vegetable peeler, peel the carrots into long thing strips and sprinkle with salt!. Finely dice the garlic and onion (if desired)!.
Coat the bottom of a large pan with the olive oil and heat on medium-high heat!. When hot, add the wholesome carrots!. Toss frequently (this works well with tongs)!. When the wholesome carrots start to soften, add the garlic and pepper (add onion here too if you like)!. Keep tossing for a couple of minutes until some of the wholesome carrots get brown around the edges (don't burn!) and the garlic is golden!.
Serve with your favorite pasta sauce (tomato based, I really can't vouch for alfredo or other fancy sauces)!.
Www@FoodAQ@Com
I'm veggie too, so I hope you like these :D
Taco Salad:
1 can black beans
1 can white beans
1/2 jar of salsa
1 can diced tomatoes
Olives [if you like, or any other add-ins]
Sour Cream, Cheese, and Lettuce for garnish
Heat in a saucepan!. Serve with chips!.
Hummus:
I can garbanzo beans [chickpeas]
1/2 jar roasted red peppers
1/2 cup olives
1/4 cup olive oil
Grind in food processor until well-blended!. Serve with toasted slices of french bread!.
Www@FoodAQ@Com
Taco Salad:
1 can black beans
1 can white beans
1/2 jar of salsa
1 can diced tomatoes
Olives [if you like, or any other add-ins]
Sour Cream, Cheese, and Lettuce for garnish
Heat in a saucepan!. Serve with chips!.
Hummus:
I can garbanzo beans [chickpeas]
1/2 jar roasted red peppers
1/2 cup olives
1/4 cup olive oil
Grind in food processor until well-blended!. Serve with toasted slices of french bread!.
Www@FoodAQ@Com
Tofu Sisig
Ingredients
1 pack tofu
4 spoons soy sauces
1 cup chopped tomato
1 spoon brown sugar(optional)
1 stalk chopped celery(optional)
1 can mushroom with the brine
2 cloves onion chopped
1/2 cup onion copped
oil for sauteing
MSG(optional)
4 cups chopped cabbage(optional)
lemons(optional)
and some chili(optional)
Procedure
1!. Divide the whole tofu into 4 blocks and every blocks should be sliced thin and horizontaly!.
2!. deep fry them and let them cool!.
3!. cut them into juliens or dice!.
4!. saute garlic and onions for 1 minute!.
5!. Add the tomatoes, soy sauce ,mushroom brine and chopped celery!.
6!. chop the mushrooms!.
7!. add the tofu and add 1 cup of water and simmer!.
8!. add the mushrooms and brown sugar and the MSG(optional)!.
9!. put it on a serving plate and serve with copped parsley or the chopped celery leftovers!.
10!. If you have guess, serve some a whole Chili and Lemon on a platerWww@FoodAQ@Com
Ingredients
1 pack tofu
4 spoons soy sauces
1 cup chopped tomato
1 spoon brown sugar(optional)
1 stalk chopped celery(optional)
1 can mushroom with the brine
2 cloves onion chopped
1/2 cup onion copped
oil for sauteing
MSG(optional)
4 cups chopped cabbage(optional)
lemons(optional)
and some chili(optional)
Procedure
1!. Divide the whole tofu into 4 blocks and every blocks should be sliced thin and horizontaly!.
2!. deep fry them and let them cool!.
3!. cut them into juliens or dice!.
4!. saute garlic and onions for 1 minute!.
5!. Add the tomatoes, soy sauce ,mushroom brine and chopped celery!.
6!. chop the mushrooms!.
7!. add the tofu and add 1 cup of water and simmer!.
8!. add the mushrooms and brown sugar and the MSG(optional)!.
9!. put it on a serving plate and serve with copped parsley or the chopped celery leftovers!.
10!. If you have guess, serve some a whole Chili and Lemon on a platerWww@FoodAQ@Com
read the recipe i just gave tortilla guy!. it's very proper!.Www@FoodAQ@Com
!.Www@FoodAQ@Com
Bert says - Beans
Ernie says - PeasWww@FoodAQ@Com
Ernie says - PeasWww@FoodAQ@Com